John Myers
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Espresso Cheesecake with Chocolate
The perfect espresso cheesecake with chocolate recipe with a picture and simple step-by-step instructions.
floor
- 60 g Butter
- 45 g Sugar
- Ground vanilla pod
- 70 g Flour
Covering
- 300 g Cream cheese
- 95 g Sugar
- 1 tsp Strength
- 2 Eggs
- 1 tsp Instant espresso powder
- 120 g Quark
Ganache
- 40 g Dark chocolate couverture
- 40 g Cream
- Knead shortcrust pastry out of the dough ingredients and press into a greased and floured springform pan. Pull up a little on the sides and bake for 15 minutes at 160 ° C.
- Mix the quark and cream cheese together. Then stir in the sugar and sieve and mix in the cornstarch. Now add the eggs and the espresso powder. Now put the whole thing on the floor.
- Melt the couverture and heat the cream. Then mix both together until smooth and pour onto the cheese mixture. Either in dots or in strips as you like 🙂
- Bake at 160 ° C for 35-40 minutes and after cooling, place in the refrigerator for another 3 hours. FINISHED!
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